Evaluación del grado de endurecimiento y cambio microestructural del acero AISI 1045, utilizando aceites de mezcla vegetal, de girasol, soya y canola como medio de temple.
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The main objective of this article is to evaluate the degree of hardening, microstructural change of AISI 1045 steel using vegetable mixture, sunflower, soybean and canola oils as tempering medium. In the investigation, the material used was AISI 1045 steel in commercial state. that did not have any heat treatment, the steel was sectioned in 9 disks of 75 mm diameter with a thickness of 5 millimeters, five treatments were carried out terms of hardening, a hardness profile was made for each of the discs and proceeded to obtain the metallography of each sample, and finally it was obtained that the best cooling to make a hardening in a steel AISI 1045 is the canola oil due to its high hardness that was obtained with respect to the other cooling media, therefore, a lower bainite structure was identified at the microstructural level in the white areas and in the black areas a pearlite structure.